Homemade Pistachio Pesto

Name: Homemade Pistachio Pesto
Prep time: 5 min
Total time: 5 min
Ingredients: 1 6-ounce bag (about 1 1/2 cups) roasted and salted shelled pistachios; 1/2 cup packed basil leaves, roughly chopped; 1/2 cup Italian parsley leaves, roughly chopped; 1/4 teaspoon kosher salt; 1/2 cup olive oil; 3/4 cup grated Parmigiano-Reggiano

Pistachio pesto is ubiquitous in Sicily, where you'll find pistachios interwoven in both savory and sweet food all over the island. I love this pesto because it has a unique richness to it from the pistachio flavor - it's surprising and so decadent. It's fantastic with meatballs, as a pizza sauce, or simply tossed with pasta.

Rated 5.0 stars by 1 users

Servings

Prep Time

5 minutes

Ingredients

1 6-ounce bag (about 1 1/2 cups) roasted and salted shelled pistachios
1/2 cup packed basil leaves, roughly chopped
1/2 cup Italian parsley leaves, roughly chopped
1/4 teaspoon kosher salt
1/2 cup olive oil

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3/4 cup grated Parmigiano-Reggiano

Instructions

In a food processor, pulse the pistachios until finely ground. Add the basil, parsley, salt, oil, and Parmigiana Reggiano. Pulse until a rough paste is formed. Add additional oil or a splash of water if needed to thin to a smooth consistency. Refrigerate until ready to use.
Toss with warm pasta, use as a pizza sauce, serve with meatballs, or even enjoy as a crostini topper.